John Myers
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Wild Herb and Flower Salad
The perfect wild herb and flower salad recipe with a picture and simple step-by-step instructions.
For the salad
- 15 Sch. Beetroot
- 10 Pc. Capuchin flowers
- 25 Pc. Borage flowers
- 15 leaf Borage
- 25 Pc. White clover flowers
- 25 leaf Sorrel
- 25 leaf Arugula
- 25 leaf Lettuce
- 25 leaf Fresh spinach
- 100 g Cress sprouts
- 2 Pc. Carrots
- 10 Pc. Cherry tomatoes
For the salad dressing
- 30 ml White wine vinegar
- 20 ml Orange juice
- 50 ml Salad oil
- 10 ml Sesame oil
- 2 tbsp Honey
- 1 tbsp Mustard sweet
- 1 Msp Vegetable broth powder
For the croutons
- 200 g Hefezopf
- 100 g Butter
- Debark the yeast plait and cut into small cubes. Brown these in butter! Proceed carefully, as burnt croutons don’t taste good!
- Thoroughly wash and clean the ingredients for the salad. Cut the carrots into strips and briefly blanch them. Then marinate with the salad dressing and place on the plate. Then layer the lettuce and tomatoes one after the other and dress them with the salad dressing.
- Important! Do not add the flowers until you have started, otherwise they will sag. Finally sprinkle with cress and croutons.
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